Description

This Spooky Black Velvet Halloween Cake is a decadent and visually striking dessert perfect for Halloween celebrations. Featuring a rich black cocoa cake layered with tangy blackberry compote and finished with a luscious black cocoa cream cheese frosting, it’s an impressive treat that combines deep chocolate flavor with fruity freshness and elegant spooky decor.

Ingredients

Scale

Cake

2 cups White granulated sugar
2 cups All purpose flour (sifted)
3/4 cup Black cocoa powder (sifted)
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
2 Eggs (room temperature)
1 cup Buttermilk (room temperature)
1 cup Hot coffee
1/2 cup Canola oil
2 tsp Vanilla extract

Blackberry Compote

2 cups Fresh blackberries
2 tbsp White granulated sugar
1 tbsp Fresh lemon juice
1 tsp Lemon zest
1 Cinnamon stick
1/4 cup Water
1 tbsp Cornstarch

Black Cocoa Frosting

8 oz Cream cheese (softened)
1/2 cup Unsalted butter (softened)
3 cups Powdered sugar (sifted)
1 cup Black cocoa powder (sifted)
1/4 tsp Salt
1 tsp Vanilla extract

Decoration

Chocolate skulls
Fresh blackberries
Dried rose petals

Instructions

Prepare Cake Pans: Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, white sugar, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract until combined.
Combine Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until fully blended. Finally, mix in the hot coffee carefully until incorporated.
Fill Cake Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops.
Bake: Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans before removing.
Make Blackberry Compote: In a medium saucepan, combine fresh blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and simmer for 5-6 minutes. In a small bowl, mix water and cornstarch to form a slurry and add this to the berries. Continue cooking until the mixture thickens. Remove the cinnamon stick and transfer compote to a bowl. Refrigerate for 1 hour to chill.
Prepare Frosting: In a large bowl, beat softened cream cheese and unsalted butter until smooth. Gradually sift in powdered sugar, black cocoa powder, and salt. Use a hand mixer to combine until smooth and creamy. Add vanilla extract and mix again to combine fully. Scrape the bowl sides as needed.
Level Cakes: Once cakes are cooled, remove from pans and use a cake leveler or serrated knife to trim any domed tops for flat layers.
Assemble Cake: Spread a small amount of frosting on the cake plate to secure the first cake layer. Place the first cake layer down. Pipe a ring of frosting near the edge to create a dam, preventing the filling from spilling. Spread an even layer of blackberry compote inside the ring.
Add Second Layer: Place the second cake layer on top with its bottom facing up for a flat surface.
Crumb Coat: Apply frosting to the cake top and sides, covering it with a thin crumb coat. Refrigerate the cake for 20 minutes to set the crumb coat.
Final Frosting: Use the remaining frosting to fully cover the cake smoothly on all sides and top.
Decorate: Garnish the cake with chocolate skulls, fresh blackberries, and sprinkle crushed dried rose petals for an eerie yet elegant Halloween presentation.

Notes

Use room temperature ingredients for smoother batter and better texture.
If black cocoa powder is unavailable, use a mixture of natural cocoa powder with black food coloring, though flavor may vary.
Ensure the cake is completely cool before frosting to prevent melting.
The blackberry compote can be made a day ahead and refrigerated to enhance flavors.
For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
Store the cake covered in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 430
Sugar: 32g
Sodium: 280mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 5g
Cholesterol: 60mg

Keywords: Halloween cake, black velvet cake, black cocoa cake, blackberry compote, cream cheese frosting, spooky cake, chocolate cake, festive dessert